Recent Reviews

The worst part of this was sourcing blackcurrant jam. Thank goodness for Google!
It sounds straight forward, but takes a while because there's a lot of turning up the heat and reducing; you start with 250ml of coffee and 250ml of chicken stock and are...read more »

McLagan insists that you use dried chickpeas, soaked overnight. She's right, they taste so much better to the tinned ones.
You have to use a really hot pan and not be afraid of properly charring the sprouts - I was a bit too cautious the first time.
Good...read more »